Recipes - Louisiana Grills BLACK LABEL LGV4BL Manuel Du Propriétaire

22

RECIPES

DIFFICULTY: EASY
COOKING METHOD: HOT SMOKING
SERVINGS: 4
PREP TIME: 20 MINUTES
COOK TIME: 180 MINUTES
PELLET FLAVOR:
• HICKORY
• APPLE
• COMPETITION BLEND
DIFFICULTY: EASY
COOKING METHOD: SMOKING
SERVINGS: 4
PREP TIME: 10 MINUTES
COOK TIME: 45 MINUTES
PELLET FLAVOR:
• HICKORY
• CHERRY
• MESQUITE
LOUISIANA GRILLS
SMOKED RIBS
INGREDIENTS:
1.3-1.8 kg / 3-4 lbs, Ribs, Meaty pork spare ribs / loin back ribs
5 ml / 1 tsp, Salt
5 ml / 1 tsp, Pepper
INSTRUCTIONS:
• Preheat smoker, then reduce to 82-107°C / 180-225°F.
• Take ribs out of wrapper and drain all liquid off of the ribs and then wash in
cold water.
• Place on cutting board and cut away any excess fat or skin from the bottom
of ribs. Turn ribs with bone side up. Prepare ribs by peeling off the tough layer
of skin (membrane) on the back side. Season the ribs with salt and pepper,
to taste.
• Place rib bone side down in smoker.
• After one hour, turn the rib over with bone side up and cook for one hour. After
2 1/2 hours, depending on the color of the rib you like, pour a one inch wide
strip of your favorite BBQ sauce down the length of the rib and wrap tightly in
aluminum foil. Place back in smoker and check every 15 to 20 minutes to see
if the rib bones separate by using your finger to pull them apart. If they pull
apart with ease your ribs are done; internal temperature of your ribs should
be at 170°F.
• Take out of smoker and let stand on serving platter until cool enough to eat.
MEMPHIS-DRY METHOD - TURN SMOKER UP TO MAXIMUM TEMPERATURE
(204°C / 400°F). PLACE RIBS BACK ON THE SMOKER AND SEASON WITH A DRY
SEASONING OR RUB FOR 5-8 MINUTES. REMOVE FROM SMOKER AND SERVE.
SMOKED HALIBUT
INGREDIENTS:
900g / 2 lbs, Halibut Filets
125 ml / ½ c., Butter
15 ml / 1 tbsp, Fresh Dill
INSTRUCTIONS:
• Wash filet thoroughly in cold water and lay on paper towel until water is not
visible.
• Melt a whole stick of butter and sprinkle a liberal amount of fresh dill in the
melted butter. Lay filets on aluminum foil and fold a lip around edges to contain
the butter. With a basting brush, brush melted butter and dill mixture on both
sides of the fish filet.
• Preheat smoker, then adjust to 107°C / 225°F.
• Place fish in the smoker. Check the filets every 15 minutes for visible moist look
on filets. Brush with butter and dill mix when needed. Fish should start to flake
in about 45 minutes.
• When fish flakes very easily, take out of smoker and serve.